You mean that caesar made with egg yolks, olive oil, anchovies, and Parmesan ISN'T low fat?

Yeah, gelatin was big back in the day. Savory as well as sweet. So were essentially forcemeat salads. It was the dawn of processed food, and a golden age for marketing. Health education, and good eating habits, not so much...

hubiestubert:Yeah, gelatin was big back in the day. Savory as well as sweet. So were essentially forcemeat salads.

If you do a all beef meatloaf, put a 1/2 tsp of unflavored gelatin in the mix; along with the cracker crumbs, sauteed veggies--and a can of V8 to simmer the veggies; then 1 egg and crush saltine crackers...Which is moistened with the 1/2 tsp of gelatin in 1/2 cup of stock.

The Gelatine replaces the really good fat you'd get from using a veal, beef, pork meatloaf grind. And using a all beef (Hamburger meat) grind.

Glaze on ketchup/vinegar/brown sugar mix in 3 addtions on broil in the last 10-15 mins of cooking to get the really crusty bit.

I grew up using Miracle Whip as a salad dressing. Not just tuna salad & egg salad, but green salads too. My grandma's idea of a green salad was iceberg lettuce, tomatoes & occasionally some cut up spring onions if those were available, all slathered in Miracle Whip. I was in my late teens before I ever had another type of dressing on green salad & that was at a friend's home.

Bathia_Mapes:I grew up using Miracle Whip as a salad dressing. Not just tuna salad & egg salad, but green salads too. My grandma's idea of a green salad was iceberg lettuce, tomatoes & occasionally some cut up spring onions if those were available, all slathered in Miracle Whip. I was in my late teens before I ever had another type of dressing on green salad & that was at a friend's home.

phlegmmo:Bathia_Mapes: I grew up using Miracle Whip as a salad dressing. Not just tuna salad & egg salad, but green salads too. My grandma's idea of a green salad was iceberg lettuce, tomatoes & occasionally some cut up spring onions if those were available, all slathered in Miracle Whip. I was in my late teens before I ever had another type of dressing on green salad & that was at a friend's home.

You weren't alone.

Much of my family is from the Midwest. You?

Other delights while growing up were lutefisk (paternal grandpa was of Norwegian descent) & lime Jell-O with shredded carrot.

Bathia_Mapes:phlegmmo: Bathia_Mapes: I grew up using Miracle Whip as a salad dressing. Not just tuna salad & egg salad, but green salads too. My grandma's idea of a green salad was iceberg lettuce, tomatoes & occasionally some cut up spring onions if those were available, all slathered in Miracle Whip. I was in my late teens before I ever had another type of dressing on green salad & that was at a friend's home.

You weren't alone.

Much of my family is from the Midwest. You?

Other delights while growing up were lutefisk (paternal grandpa was of Norwegian descent) & lime Jell-O with shredded carrot.

Dad from Pennsylvania, Mom from California. Paternal great-grandparents both from Denmark. Creamed herring.

Bathia_Mapes:phlegmmo: Bathia_Mapes: I grew up using Miracle Whip as a salad dressing. Not just tuna salad & egg salad, but green salads too. My grandma's idea of a green salad was iceberg lettuce, tomatoes & occasionally some cut up spring onions if those were available, all slathered in Miracle Whip. I was in my late teens before I ever had another type of dressing on green salad & that was at a friend's home.

You weren't alone.

Much of my family is from the Midwest. You?

Other delights while growing up were lutefisk (paternal grandpa was of Norwegian descent) & lime Jell-O with shredded carrot.

Well, to be fair, the salad and baloney loaf was a WWII thing, trying to use as few rationed products as possible. Look up some of the baked goods recipies from that era, trying to substitue a lot. Also, today we take for granted a lot of the rapid shipping of produce that let's you get fresh looking produce in Minnisota in January, for a relatively decent price. Back in those days, if stuff was out of season, you either bought canned, did without, or paid triple for stuff that looked like it would go bad by dinner. Thus lots of heavy dressings, and bright, shiny gels to cover it up. Year round access to fresh foods is a relatively new thing for most parts of the country.

There is one dressing I make which involves olive oil, white wine or a vinegarette, Tabasco, salt & pepper, and a cup or so of sugar. It is a spicy dressing but the sugar takes loads of time to whisk away (desolve).

First salad sounded no worse than a lot of cheese balls and dips I've had at parties. You're not meant to eat the whole thing on your own. Stopped reading at "canned peaches," as if peaches being put in a can makes them suddenly so awful it's fattening just to imagine eating them.

"Healthy eating" is a war time concept to make children stronger so they can die for you. Especially in the US where the government had to step in because their potential soldiers were so malnourished and under-educated.

And here I thought - I'll eat everything, after all - that subby was joking. No sir, he wasn't. Aspic it was called, right? Drowning 'stuff' in flavored gelatine. Nutters. Although it would be kinda 'ironic' (modern day meaning of the word) to cook some of that up again for friends.

devildog123:Well, to be fair, the salad and baloney loaf was a WWII thing, trying to use as few rationed products as possible. Look up some of the baked goods recipies from that era, trying to substitue a lot. Also, today we take for granted a lot of the rapid shipping of produce that let's you get fresh looking produce in Minnisota in January, for a relatively decent price. Back in those days, if stuff was out of season, you either bought canned, did without, or paid triple for stuff that looked like it would go bad by dinner. Thus lots of heavy dressings, and bright, shiny gels to cover it up. Year round access to fresh foods is a relatively new thing for most parts of the country.

I just made the older crazy cake recipe yesterday, the one with vinegar and baking soda, no eggs or milk. Mom's made it for years, it's still delicious...I only recently learned it had its roots in rationing.

In the south, there's a salad still served today called pear salad. It's a lettuce leaf topped with a canned pear half topped with a dollop of mayo and shredded cheese. I find it's pretty good if you cut it up and get a little of everything in each bite. Also canned peaches are used, but I've never tried it.

Bathia_Mapes:phlegmmo: Bathia_Mapes: I grew up using Miracle Whip as a salad dressing. Not just tuna salad & egg salad, but green salads too. My grandma's idea of a green salad was iceberg lettuce, tomatoes & occasionally some cut up spring onions if those were available, all slathered in Miracle Whip. I was in my late teens before I ever had another type of dressing on green salad & that was at a friend's home.

You weren't alone.

Much of my family is from the Midwest. You?

Other delights while growing up were lutefisk (paternal grandpa was of Norwegian descent) & lime Jell-O with shredded carrot.

Almost any salad you get from a restaurant, or worse from fast food, is going to be high in fat and is also most likely a sodium bomb. Many run 1500-2500 mg sodium. Even with so-called "light" dressing, you're not cutting much out of that. You could bring your own dressing, but depending on the actual salad contents it still may not help.

My idea of a salad is a bag of mixed greens and a bag of "veggie lovers" that has various stuff like red cabbage, snap peas, carrots, radishes, etc. Put down a layer of greens, put down a layer of veggies, sprinkle a genuinely light balsamic vinaigrette. Put down another layer of both and more balsamic (with two layers, sprinkling is plenty). Pop about 3-4 ounces of bite-size chicken on top, and I'm done. I don't go for croutons or bacon bits.

Having been born in 1960, I remember this sort of thing. Now, the only cookbook I use is the 1963 edition of the Good Housekeeping Cookbook. Plenty of recipes for this stuff in that but I just use it for basics (what herbs go with which foods, etc). If you like to cook you cannot go wrong with the basics.

Same here. Speaking of Miracle Whip, I had an Aunt that loved fried Spam sammiches made with Wonder bread and Miracle Whip.

*shudder*

Ummm, that does not sound that bad.

Love me some Spam from time to time.

I too require the occasional input of Spam. It's the Miracle Whip and that aerated goo they call Wonder Bread that is off putting.

Maybe I'm in the minority but I actually like Miracle Whip, and mayonnaise as well (after all, MW is basically mayo with added sugar and vinegar, with mustard powder, garlic and several other spices). I'm with you on the Wonder Bread though. Aside from the havoc it wreaks with my diabetes, there is something seriously wrong with bread that sticks to the roof of your mouth.

Yeah, gelatin was big back in the day. Savory as well as sweet. So were essentially forcemeat salads. It was the dawn of processed food, and a golden age for marketing. Health education, and good eating habits, not so much...

Don't forget, most people still did manual labor back then. And I mean real manual labor. Where you either didn't have a machine doing most of the work for you, or it weighed close to a hundred pounds, and you had to haul it around. They were probably burning a few thousand more calories a day than your average wage slave now. It's why so many of them could eat a pound of bacon for breakfast, drink a couple glasses of scotch at every meal, and smoke like a bandit, and still made it till they were 80.

Nineinchnosehair:devildog123: Well, to be fair, the salad and baloney loaf was a WWII thing, trying to use as few rationed products as possible. Look up some of the baked goods recipies from that era, trying to substitue a lot. Also, today we take for granted a lot of the rapid shipping of produce that let's you get fresh looking produce in Minnisota in January, for a relatively decent price. Back in those days, if stuff was out of season, you either bought canned, did without, or paid triple for stuff that looked like it would go bad by dinner. Thus lots of heavy dressings, and bright, shiny gels to cover it up. Year round access to fresh foods is a relatively new thing for most parts of the country.

I just made the older crazy cake recipe yesterday, the one with vinegar and baking soda, no eggs or milk. Mom's made it for years, it's still delicious...I only recently learned it had its roots in rationing.

I have a similar recipe. My grandmother (who in WWII served in the Philippines as a cryptographer) called it wacky cake. I was tasked a couple years with making a kosher-for-Passover cake. Once this goy figured out what that meant, wacky cake came to the rescue (though I updated it with more chocolate and a couple minor improvements).

buckler:Maybe I'm in the minority but I actually like Miracle Whip, and mayonnaise as well (after all, MW is basically mayo with added sugar and vinegar, with mustard powder, garlic and several other spices).

No, I think people like myself who don't like it are in the minority. Mayo comes slathered on anything in many restaurants and folks at home do the same with mayo or Miracle Whip.

And those of us who don't like it tend not to be mild in our distaste. I can't STAND mayo or Miracle Whip. They are just nasty nasty nasty in my mouth. I don't care what other people eat, more power to you, but I don'tcan't eat that.

JonZoidberg:In the south, there's a salad still served today called pear salad. It's a lettuce leaf topped with a canned pear half topped with a dollop of mayo and shredded cheese. I find it's pretty good if you cut it up and get a little of everything in each bite. Also canned peaches are used, but I've never tried it.

I recall having eaten something similar but with cottage cheese instead of shredded cheese/mayo. I forget where: probably the school cafeteria.